Wash and dry all produce. Preheat oven to 425 degrees. Cut eggplant into 1/2-inch cubes. Place on baking sheet and toss with a large drizzle of olive oil and a pinch of salt and pepper. Roast until softened and slightly crisp at edges, 20-25 minutes.

Combine 1 cup water, stock concentrate, and a pinch of salt in a small pot. Bring to a boil. Once boiling, add couscous, cover, and remove from heat. Mince garlic. Halve, peel, and finely dice onion. Finely chop parsley. Roughly chop green olives.

Heat a large drizzle of olive oil in a large pan over medium high heat. Add onion and cook until soft and translucent, 3-5 minutes. Add garlic and Mediterranean spice blend and cook until fragrant, about 1 minute.

Stir in 1 TBSP tomato paste (we sent more) and cook until thoroughly mixed in with onion, about 1 minute. Add crushed tomatoes and green olives, bring to a simmer, and let cook until slightly thickened, about 10 minutes.

Once eggplant is finished roasting, add to ragù. Let simmer to marry flavors, 2-3 minutes. Season with salt and pepper.

Fluff couscous with a fork. Stir in 3/4 of the parsley. Divide couscous between plates and top with ragù. Scatter with almonds, feta, and remaining parsley.